Posted: 8/4/2007 11:32:16 AM EDT
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OK so say I just shot a hog and I've gotten it back to the truck. Now what? How do I dress it and process it myself. I've not managed to find a place that will process a hog that is not 3+ hours away. TIA |
I need all the help I can get
not gonna be much squirrel left after that blaster.......... |
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Field Dressing: flip hog on back, pull belly skin up and stick in knife with blade pointing up. Slide knife up toward ribs and stop; along same cutline slide knife down to genitals. Reach in and pull out all internals. Find the top connection and bottom connection and sever. Up where the ribs are, cut-away the diaphram wall that separates belly cavity from chest cavity. Reach up and cut out heart, lungs. Everything should now be out of the body. Flip hog stomach and allow to drain for a couple minutes. Tip: carry those yellow dishwashing gloves in a zip lock bag in your hunting pack. When done with dressing, put bloody gloves and knife in zip lock bag, and take home to dispose and clean knife. Processing: an art I've left to others. Bring home and just start cutting into sizable meal portions I guess. Or Google Meat Processing. |
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Depending on your level of desire for all the tasty parts of the hog you can fully field dress or simply cut the backstraps and hams off without field dressing at all. I thought it was crazy when I first saw it but a lot people don't go through the trouble. A lot of meat cutters won't process hogs due to Trichinosis. Wild hogs can have a real tough to kill strain and I believe butchers have to go through a PITA cleanup after they cut 'em up to ensure that they won't cross contaminate. Trichinosis |